Today's roast is the Kenya Dorman AA. I've been wanting to roast this ever since I got it, and have been putting it off to deliberately tantalize myself. (Okay, I admit it, I have no life.)
I took these beans to the first puff, which is how I did the Peruvian with what I considered success. (I haven't gotten a second opinion yet.) I used Sweet Maria's Roast Curve but stopped it at -1:04. (For the record, the 1st crack came at -3:56 and the 2nd at -1:30. The first puff came at -1:04 which is why I stopped the roast there.)
Also, as a reminder, whenever I say "stopped the roast" what I really mean is "started the cool cycle", since in my mind starting the cool cycle is how you stop the roast. Actually I don't think it's just in my mind; I think that's how it really works.
Anyway, getting back to the roast, my first impression when I dumped my beans into the container I reserve for that purpose is that I took the bean too far. The beans were that beautiful glossy color that I love to look at but which can mean the beans are over roasted. Anyway they smelled burnt.
By the time I write this, though, the beans no longer smelled burnt but instead smell wonderful. They have the potential to become quite a cup! I'll know for sure tomorrow...
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment